Swiss Chard and Mushroom Popover Bake

Heat olive oil in a large skillet over medium heat. Add the onion and mushrooms, cooking until softened.

Ingredients

15 mL of Olive Oil

120 mL of Onion

475 mL of Mushrooms

240 mL of Cooking Spray

Equipment

Frying Pan

Stir in the Swiss chard, garlic, and seasonings, cooking for a few minutes until the chard is wilted. Remove from heat and cover.

Ingredients

240 mL of Cooking Spray

950 mL of Swiss Chard

2 cloves of Garlic

5 mL of Seasoning

Equipment

Frying Pan

Spray an 8-inch square baking dish with non-stick cooking spray. Add the margarine and place in the oven until melted, then remove.

Ingredients

1 piece of Cooking Spray

30 mL of Margarine

Equipment

Baking Pan

Oven

In a medium bowl, whisk together the chickpea flour, milk, and eggs until smooth.

Ingredients

240 mL of Chickpea Flour

240 mL of Milk

3 pieces of Egg

Equipment

Bowl

Whisk

Pour the batter into the prepared baking dish and bake for 12-14 minutes until puffy and lightly browned.

Equipment

Baking Pan

Oven

Top the baked crust with the Swiss chard mixture and sprinkle with Provolone cheese. Bake for an additional 10 minutes until the cheese is melted.

Ingredients

240 mL of Swiss Chard

120 mL of Provolone Cheese

Equipment

Baking Pan

Oven